Root + Squash Soup

This soup lacks the trademark sweetness of most root or squash soups (think carrot or butternut). If you like a sweeter soup, you could increase the carrots and decrease the kohlrabi or celery root. Really, this soup appears before you because this precise medley of vegetables had been appearing before me every time I opened the refrigerator for the last few days. If it hadn't been so happenstance, I would probably have focused more on a single ingredient. But the grouping is interesting too, each of the flavors playing against the others.

3 tablespoons olive oil
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves garlic, peeled and chopped
1 tb sage, sliced thinly
1 1/2 pounds acorn squash, peeled, seeded and cut into 1/2 inch cubes
1/2 pound celery root, peeled and cut into 1/2 inch cubes
1/2 pound kohlrabi, peeled and cut into 1/2 inch cubes
salt and pepper to taste
32 fluid ounces vegetable broth

Over medium heat, cook the onions and carrots in the oil for a few minutes, until the onions begin to soften. Add the garlic, sage, squash, celery root and kohlrabi. Sprinkle with salt and pepper. Stir to combine and cook, covered, for about 5-7 minutes. Pour in the vegetable broth, bring to a boil, then simmer for about 15 minutes until the vegetables are very tender. Puree.

This is how I make croutons. This time I used dill, parsley and more sage as the herbs. I also used a larger proportion of butter.